Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn.

The deep-fried parathas are surprisingly not as rich as they look, and the boiled sabzis (vegetables) like aloo tamatar, aloo methi, kaddu ki pethe ki sabzi (khatti-meethi), along with kele aur ...

Heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for 30 seconds. Add the garlic, ginger, green chillies, red chillies and sauté on a medium ...